Mushroom and Tofu Bok Choy
Ingredients
- 1 (14-oz) pkg extra-firm tofu, drained
- 1 (16-oz) pkg whole-grain spaghetti
- 1 large head bok choy, chopped
- 2 (8-oz) pkg whole baby portobello mushrooms, halved
- 1 onion, sliced
- 2 stalks celery, sliced
- 3 Tbsp olive oil
- 1 (1-inch) piece ginger, peeled and grated
- ¼ cup low-sodium soy sauce (or use tamari)
- 1 Tbsp toasted sesame seeds
Instructions
- Place tofu on several layers of paper towels. Cover with additional paper towels, and gently press out moisture; cut into cubes.
- Cook pasta according to package directions; drain. Meanwhile, cook bok choy, mushrooms, onion, and celery in hot oil in a large nonstick skillet over medium-high heat 8 minutes or until vegetables are tender.
- Add ginger, soy sauce, and tofu. Cook 10 minutes or until thoroughly heated, stirring occasionally. Toss hot cooked pasta with tofu mixture; sprinkle with sesame seeds.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
454
|
454
|
| Fat (g) | 13 | 13 |
| Sat. Fat (g) | 1 | 1 |
| Protein (g) | 22 | 22 |
| Carb (g) | 66 | 66 |
| Fiber (g) | 12 | 12 |
| Sodium (mg) | 517 | 517 |
| T. Sugs (g) | 7 | 7 |
| A. Sugs (g) | 0 | 0 |
Plant Based Meal Plan
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